Australian Seafood Specalists
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Jewel Fish

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Frozen
PACKAGING
Vacuum
FLESH COLOUR
White to pale pink
COOKING METHODS
Poach, Deep Fry, Shallow Fry, Bake, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

The flesh of the Jewelfish is mild and moist with only a few big bones, which creates no fuss when removing. The shape and size of this finfish allow for many uniform cutlets or serving-portion size. The large, firm flakes make it ideally suited to grilling as steaks or fillets and are delicious when coated and fried. Flavours that can be used when cooking the Jewelfish include tomato, capsicum, strong citrus and curry. When choosing a wine, for plainer dishes, poached or deep-fried, select a good herbaceous Sauvignon Blanc from Western Australia.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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